Grilled Shrimp and Scallop Kabobs Recipe: Garlic-Lemon Char With Ocean Freshness

There’s nothing like the smell of seafood hitting a hot grill, especially when it’s fresh shrimp and scallops. This dish brings coastal flavors directly to your backyard with a simple garlic-lemon marinade that enhances the natural sweetness of the seafood.

The marinade works its magic in just 30 minutes, infusing the shrimp and scallops with bright citrus and aromatic garlic. I always use metal skewers for even cooking and easy flipping on the grill.

You’ll get perfectly charred edges and tender centers with every bite. The scallops develop a beautiful caramelized crust while the shrimp stay juicy and flavorful. Serve these kabobs with a squeeze of fresh lemon for that final touch.

Pair with a crisp white wine or grilled vegetables for a complete meal. This is summer cooking at its finest.

Ingredients for Grilled Shrimp and Scallop Kabobs

Fresh seafood, bright citrus, and aromatic garlic make these kabobs unbeatable summer fare.

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The shrimp and scallops are the stars—look for wild-caught if possible. I get mine from Whole Foods or a trusted local seafood counter (the smell should be briny, not fishy). Scallops labeled ‘dry-packed’ brown better on the grill. Shrimp with tails on look prettier on skewers, but tail-off works too. For the garlic, fresh cloves are a must—no powder here.

No fresh lemons? Bottled juice in a pinch, but fresh zest is non-negotiable—it carries the bright flavor. Out of parsley? Cilantro or chives work great. For extra depth, add a pinch of dried oregano to the marinade. If grilling isn’t an option, a grill pan or broiler gets you close to that charred edge.

Marinate the seafood for exactly 30 minutes—any longer and the acid starts to ‘cook’ it. Leftovers keep in the fridge for 1-2 days (reheat gently in a pan). Skewers can be prepped 4 hours ahead, covered and chilled.

Step-by-Step Instructions for Grilled Shrimp and Scallop Kabobs

Here’s the method I use for perfectly charred, flavorful seafood skewers every time.

Step 1: Soak Skewers and Prepare the Marinade

Place the 8 pieces Wooden Skewers in a shallow dish and cover with warm water. Let them soak for 30 minutes to prevent burning on the grill. Meanwhile, whisk together 0.5 cup Extra-Virgin Olive Oil, 6 cloves minced Garlic Cloves, 0.25 cup Fresh Lemon Juice, 1 tbsp Lemon Zest, 1.5 tsp Salt, 1 tsp Black Pepper, and 0.5 tsp Red Pepper Flakes until fully combined.

This marinade infuses the seafood with bright citrus and garlic flavors while the olive oil protects it from sticking. The red pepper flakes add a subtle kick that complements the sweetness of the seafood beautifully.

Step 2: Thread the Seafood onto Skewers

Drain the Large Shrimp and Sea Scallops (pat them dry if they’re wet) and toss them in about half of the marinade. Let them sit for 10-15 minutes while you work. Now thread the seafood onto the soaked skewers, alternating between shrimp and scallops.

I like to start and end each skewer with shrimp since they cook faster than scallops. Leave a little space between each piece so the heat circulates properly. The 1.5 lb Large Shrimp and 1 lb Sea Scallops should make about 8 generously filled skewers.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking. Place the kabobs on the grill and cook for 3-4 minutes per side, basting occasionally with the remaining marinade.

You’ll know they’re ready to flip when the shrimp turn pink and the scallops develop golden grill marks. Be careful not to overcook – the shrimp should curl into a loose “C” shape and the scallops should be just opaque in the center.

Step 4: Rest and Garnish

Transfer the kabobs to a platter and let them rest for 2-3 minutes. This allows the juices to redistribute throughout the seafood. While they rest, chop the 0.25 cup Fresh Parsley and arrange the 4 pieces Lemon Wedges on the serving platter.

Sprinkle the chopped parsley over the kabobs just before serving. The bright green parsley adds a fresh contrast to the charred seafood, and the lemon wedges let everyone add a final squeeze of brightness to their liking.

Essential Equipment for This Dish

Grill Setup

For kabobs, I swear by a Weber Genesis gas grill for its even heat distribution. Preheat to 400°F with all burners on medium-high. Clean grates thoroughly and oil them with tongs and a folded paper towel dipped in canola oil.

Skewer Selection

While wooden skewers work, I prefer stainless steel skewers from Cuisinart—they conduct heat better and won’t burn. If using wood, soak for 30 minutes in warm water. Flat skewers prevent rolling on the grill.

Essential Tools

Long-handled tongs are non-negotiable for safe flipping. I use OXO 12-inch locking tongs. A grill brush with brass bristles keeps grates clean. Have a spray bottle with water nearby for flare-ups.

Temperature Control

An instant-read thermometer helps monitor doneness. Seafood is perfect at 145°F internal temperature. I keep a ThermoWorks Instant Read in my apron pocket. The scallops will release easily when ready to flip.

Marinade Prep

A small whisk and mixing bowl are all you need for the marinade. I use a Pyrex 2-cup measure for easy pouring. A microplane zester makes quick work of the lemon zest. 💡

Serving Essentials

A large platter and kitchen shears for trimming parsley complete the setup. I love my John Boos maple cutting board for prep. The shears make quick work of herb garnishes. 🌟

Frequently Asked Questions